StX Restaurant Ratings

Anybody know why Church's Chicken at Five Corners on Stx has been closed? I liked their chicken.

I was wondering if Chockman's place, Above the Cliff, is still open. He hasn't posted in a long time. He was so enthusiastic about it.

Yes, Above The Cliff is open. I was just there on Tuesday night.

Chockman now posts occasionally as AboveTheCliff.

We're still here.

I was wondering if Chockman's place, Above the Cliff, is still open. He hasn't posted in a long time. He was so enthusiastic about it.

You can "friend" them on Facebook and stay updated on menu and entertainment.

Thanks. I'm glad to hear it. First trip to St. Croix this August, and I'm anxious to visit the place, after having followed all his efforts to get it open. I'm going to try to find him on facebook now and become friends.

I'm just starting to read through this whole 61-page thread in anticipation of this trip, which will be a combination of a honeymoon after our STT wedding and an early PMV to get a feel for the island. We've been going to STT for many many years, but want to learn more about St. Croix. We expect to be relocating to either St. Thomas or St. Croix in about 4 years, after retirement.

Gerie, do a search on FB for Above the Cliff, under the pages section. We should pop right up. See you in August and thanks for the interest.

Chris

I was just at Above the Cliff on Tuesday.
They are offering a 10% local discount on food now. Great idea. Make sure to remind the wait staff since this is a new thing.
Always good food since we have been going.

Went to a pair of new places on the island.

Bistro was awesome, love the sandwiches and the soup. I don't drink coffee but was told it was good. They don't yet, but plan on selling bagels in the future with a discount on bulk, sounds great, something we lack here. Prices are pretty reasonable, Soup and smaller sandwich for 10.50, larger sandwiches are the same price. It is already a new favorite for me.

Wen to Asian Caribbean Cuisine as well. If I were to hand you a plate of the food, you'd say it was pretty good, not fantastic, but good. Now what if I tell you that that plate costs 18-25? how about if it takes 60 minutes to cook when you're the ONLY one there! The owner has no concept of time. She said it would take a while, but we were the only ones there. She was frying the eggrolls in almond oil one at a time, the sushi was smaller and more expensive than dashi. She touts organic and fresh food and can cook, but doesn't seem to understand how to run a restaurant. If its still around in a couple of months, I'll go back and try it again.

Uuaww - Is Bistro you refer to in Gallows Bay close to Undercover Books?

Jumbie -STX

Anybody know why Church's Chicken at Five Corners on Stx has been closed? I liked their chicken.

I'm friends with the owner, he was working extremely hard, ridiculous hours to make that place run as well as it did and I think he decided he could do better with another endeavor. He put a lot of time, effort, and money into that business and it's unfortunate to see it go under. Personally, I will miss the food as I loved their Mexicali sandwich.

Sean

Running a restaurant IS hard work!

Running a restaurant IS hard work!

I'd say it's harder here than anywhere else. Low volume. High cost. Less productive labor. I've come to the conclusion here that to be successful you cannot own a restaurant, you can only work in a restaraunt you own. My hat's off to those who make it work.

Sean

Been to The Bistro In Gallows bay twice this week - I will admit being friends with the owners - but honestly, it's good no matter. The food is really good - sandwiches and soups - but with a twist of a taking it beyond expectations.
And we all need a coffee shop with WiFi and parking!

Also there's a new place on Company Street we tried last weekend for a quick stop... Davy Jones locker..
it's in the cortyard by Island Tribe. Bar with Pizzas/Calzones/sandwiches. We had Chilli Cheese fries and a couple of beers. And really only ended up there because 1844 stopped taking food orders before we came in the door.

Small Rant: as much as I love the food at 1844 - I have not been able to eat there in many moons because they are either without a cook, not serving on a given night, or their kitchen is so backed up that we never did/would get our food. We've tried - I want to say... 5 times maybe over the last couple months... and I can't remember the last time we went, ordered and actually ate there.
As for the noise level - have you tried sitting in the back on the picnic tables?

Went to Church's Chicken in 5 corners @ 2 weeks ago. Waited in line (behind one other person--who by the way got their order) only to be told..get this..."We're out of Chicken". "If you'd like to wait, we could have it for you in about 45 minutes". WHAT? A chicken place without chicken? Guess they were going to go to Food Town and buy some chicken to cook for me. Needless to say, I didn't wait and came home and fixed something myself. Guessing from what I've been reading above, that they are closed now. ????

Church's has been closed for at least a week; may re open later this year. Sam Woo is also closed

when did sam woo close, we were just there last week

I had lunch at Sam Woo today. They are not closed.

Sam Woo is now China Panda.

Sam Woo is now China Panda.

Does anyone know if it's just a name change or actually a "new restaurant"?

Sorry--it was closed the day we went for lunch last week

Uuaww - Is Bistro you refer to in Gallows Bay close to Undercover Books?

Jumbie -STX

Yeah, same one. place reminds me of Panera back home.

Sam Woo is now China Panda.

Does anyone know if it's just a name change or actually a "new restaurant"?

Looks like mostly a name change. I had lunch there yesterday, same buffet, same servers and same person at the register. The menu has been reduced, fewer items.

I just ordered the Lasagna special at No Bones to go. I found a kid-sized portion when I opened the styro, about half the size of the last time I had one. Do I really have to make a big scene and tear everything open to inspect it in front of the bartender? I'm not comfortable with this. Nor do I send food back for any reason- I have a phobia of cook reprisal that I developed from my younger years working at a restaurant. I just don't go back.

A message to all eateries- you should inspect ALL food that leaves the kitchen, whether on a plate or in a box. Your cooks could be hurting your business behind your back. Quantity is just as important than quality, and this is happening way too often. What is your take -out/ eat in ratio?

.....Now if you'll excuse me, I'm going to snack on some beef jerky after that "satisfying" lunch.

Had a bad experience at Flat Iron on STX. They didn't have pizza cheese, then under cooked our replacement chicken, then wanted $22 for a slab of meatloaf on top of mashed potatos. Been a fan of their pizza but wow what a bad night.